Even though this recipe is called “ALMOND” frosting, you’ll notice there is no actual almond extract in here. That’s because the almond flavor comes from the maraschino cherry juice. We normally use this frosting to ice our sugar cookies for Valentine’s Day, so to frost these cupcakes I had to thin it out with some milk, then fluff it up with some marshmallow fluff.
Almond Frosting
1/3 cup butter or margarine, softened
3 cups powdered sugar
1 tablespoon milk
2 tablespoons maraschino cherry juice, more if needed
Mix all ingredients together and spread on sugar cookie.
Planning a wonderful party is one of my greatest joys. This Christmas I’m hosting an Italian Feast catered by Food Junkee, one of my dear friends. It inspired me to plan this menu for you here.
Menu
ANTIPASTO
INGREDIENTS
1 lb sliced ham
1 lb sliced pastrami
10 ounces mozzarella cheese, cut into sticks ( block)
1 (15 ounce) cans black olives
1 (15 ounce) cans artichoke hearts
1 (15 ounce) cans hearts of palm
1 (16 ounce) bottles Italian dressing
1 tablespoon sugar
DIRECTIONS
Roll ham and pastrami around cheese.
Secure with toothpick.
Mix dressing and sugar.
Layer rolls and remaining ingredients and marinate for at least 2 hours in dressing.
Serve all on a bed of lettuce.
CROCK POT CREAMY ITALIAN CHICKEN
Photo credit: DeliciousAsitLooks
This dish may not be truly Italian, but it IS make ahead so you can spend more time with your guests as they arrive. And delicious!
INGREDIENTS
4 -6 boneless skinless chicken breasts, halved
1 (1 1/4 ounce) envelope dried Italian salad dressing mix
2 ounces water
8 ounces cream cheese, softened
1 (10 1/2 ounce) can reduced-sodium cream of chicken soup, undiluted (or regular soup)
1 (4 ounce) can mushroom stems and pieces, drained
hot cooked rice or pasta
DIRECTIONS
Place the chicken breast halves in the crock pot.
Combine the Italian dressing mix and water until smooth; pour over top of chicken.
Cover and cook on low for 3 hours.
Combine the cream cheese and soup until smooth and blended.
Stir in mushroom pieces.
Pour soup mixture over chicken.
Cook 1 hour more or until chicken is cooked through.
I made this for a holiday party to use up some fresh veggies from a crudite platter I’d done a few days earlier. Delish way to use up whatever fresh veggies you have!
2 cans (8 oz. each) refrigerated crescent dinner rolls
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup MIRACLE WHIP Dressing
1 tsp. dill weed
1/2 tsp. onion salt
1/2 tsp. granulated garlic
1 cup broccoli florets
1 cup chopped green pepper
1 cup chopped seeded tomato
1/2 cup sliced pitted black olives (optional)
1/4 cup chopped onion
Preheat oven to 375°F. Separate the dough into 4 rectangles. Press onto the bottom and up the side of the 15x10x1-inch baking pan to form a crust.
Bake 11 to 13 minutes or until golden brown; cool.
Mix cream cheese, dressing, dill, and onion salt until well blended. Spread over the crust; top with remaining ingredients. Refrigerate. Cut into squares.
Remove chicken breasts from the package and cut them in half lengthwise, then cut those pieces to fit on your slider rolls. I typically get 4 pieces per chicken breast. If they are really thick, I’ll pound the thicker pieces in a ziploc bag so they are all the same thickness.
Put your chicken breasts in a large ziploc bag and pour 1 cup of pickle brine over the breasts to marinate for 2 hours or overnight.
Heat skillet over medium, butter your cut slider rolls and lightly toast them in skillet. Set aside.
Cover bottom of pan with olive oil, heat over medium high heat.
Coat your chicken breasts with panko crumbs, shake off excess.
Fry chicken in batches, until chicken coating is browned nicely (3 minutes per side works for me) and keep each batch warm in a low oven while cooking the remaining chicken.
Assemble sammies with a slice of pickle secured to top with a toothpick, or inside sandwich. So good!
My daughter, Mary, is a very intuitive cook. She’s very smart about what flavors go together and how to use up what we have on hand instead of buying all new ingredients, which my pocketbook appreciates! She came up with these roasted tomatoes that we eat like bruschetta. Her grandmother saw the picture I posted on Facebook, and asked for the recipe. Mary texted me the recipe to share with everyone and I decided to keep it here exactly in her own words 🙂 Love my sweet, smart, and thrifty girl.
Mary Zick’s famous roasted tomatoes and garlic. Fabulous!
Oven like at 400 Cherry tomatoes, sometimes half em sometimes I don’t
chop up however much garlic you like (I like a lot)
put it on the sheet pan.
Sprinkle on red pepper flakes, Italian seasoning salt pepper and olive oil and toss it (don’t put basil cause it normally burns on me)
Bake for like 10 minutes just depending on how many tomatoes you used
They should be wrinkled but still have their shape and I normally just smush them put some basil on top and put it on bread
Ever find yourself needing a quick appetizer and you don’t have time to run to the store for provisions? This is one I always have the ingredients for in my fridge. I can whip them up in no time, and put in the fridge to chill while I shower and get ready. Slice and plate before walking out of the house! So easy and always a hit.
Easy Ham Roll Ups
3 Slices cooked ham from the deli
4 oz. cream cheese; softened
3 green onions; cleaned and trimmed
Bring cream cheese to room temperature.
Lay the ham slice flat on a cutting board.
Spread 1-2 Tablespoons of softened cream cheese over the ham slice.
Place green onion on the short end of the deli meat and roll tightly.
Repeat with the remaining ingredients.
Place on a plate and cover with saran wrap. Put in the refrigerator for at least an hour or up to 24 hours.
When ready to serve, remove from the refrigerator and cut each ham roll into bite-sized slices.
I met my friend Maria when we were sophomores at the University of Alabama. We used to play cards to all hours of the night! I eventually moved off campus and got a job at a hospital. One year I was unable to go home for Christmas, so we got together and did a “Friendsmas” together. She made these canapes and they were so delicious I’ve made them for every Christmas ever since! Hope you enjoy them!
MARIA’S CHICKEN CANAPES
3⁄4 cup mayonnaise, more if needed to moisten
1⁄4 cup minced fresh onion
1(4 ounce) can green chilies
1cup cheddar cheese, grated
garlic salt, to taste
miniature party rye rounds
DIRECTIONS
Preheat oven to Broil.
Combine all ingredients and place them on the Party Rye bread.
Christmas cookies are my favorite tradition for the holiday season. When I lived in Osceola, Arkansas one of my friends hosed a cookie swap. My sweet friend Layne Rayder, who sadly passed away earlier this year, brought these and they were so buttery and rich. We made them in her honor this year.
Scotch Shortbread by Layne Rayder
3/4 cup Unsalted butter ; not margarine
1/4 cup Sugar
2 cups Flour
1 tsp. Vanilla extract
Cream butter and sugar. Slowly add flour until incorporated. Add vanilla. Chill dough. Anytime dough becomes difficult to work with, chill for 15-20 minutes. Roll out and cut into favorite shapes. Bake at 350 for 15 minutes or until light brown. Cool on a rack and decorate with colored sprinkles and colored sugar. Makes 24 cookies.
I made these in mini form for my annual Girl Nosh Dirty Santa Party and they were a hit! I googled an easy aioli recipe to top them and then sprinkled on some chives for a beautiful presentation. Served on my 3-tier Russell Wright serving tray! Simple, clean flavors and an easy preparation but makes a big impact!
Crab Cakes
1 Egg
1 teaspoon Old Bay Seasoning
1 ounce Mustard
1 teaspoon Lemon Juice
1 teaspoon Worcestershire sauce
1 teaspoon Parsley; chopped
1/3 cup Mayonnaise
1 ounce Green onion; diced
2 ounce Red pepper; diced
1 pound Fresh lump Crabmeat
3/4 cup Bread crumbs
Beat egg. Add all ingredients except crab. Add crab and mix gently by hand. Shape into patties. Refrigerated 20 minutes. Heat 2 T. Oil in a medium-high heat skillet and fry until lightly browned.
Tis nearly time to gather with the family to open presents, eat yummy food and enjoy one another. Maybe you need a little alcohol to help with the celebration? Try this beautiful punch, makes a bunch and is super easy! My Dirty Santa Party girls loved it!
Christmas Punch
1 large bag of ice
5 cups 100% cranberry juice* 40 ounces, NOT cranberry juice cocktail
2 bottles very dry sparkling wine (750 ml bottles) , such as champagne, cava, or Prosecco (I used a brut Prosecco)
2 cups apple cider
1 1/2 cups diet ginger ale (12 ounces) (from 1 can or poured from a liter bottle)
1 1/2 cups dark rum or brandy (12 ounces)
2 oranges thinly sliced into rounds
1 cup fresh cranberries
Instructions
Make sure all of the ingredients are well chilled. Fill a large punch bowl with ice. Top with the cranberry juice, sparkling wine, apple cider, ginger ale, and rum.
Stir gently to combine. Top with the orange slices and fresh cranberries. Enjoy!